I love cooking, and often I use recipes as a basic guideline, not to follow it to the book. This week I cooked a Sweet Potato, Chickpeas & Spinach Curry with Chicken in soft tacos, as posted on my Instagram. The recipe I used was from BBC Good Food, which is one of my favourite websites to find recipes & guidelines of what to cook. This curry is delicious and a healthy vegetarian (omitting the chicken) low-fat alternative to the cream-based chicken curry I usually make.
Prep: 10 mins
Cook: 20 mins
Ready in 20-30 minutes
150g sweet potatoes, peeled and roughly cubed
200g can peeled plum tomatoes
200g can chickpeas, drained
½ tsp dried chili flakes
1 tbsp mild curry paste
50g baby spinach leaves
1 tbsp chopped, fresh coriander
2 plain chapatis (Indian flatbreads; alternatively you can use small tortilla wraps)
2 tbsp fat-free Greek or natural yogurt
- Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender.* Meanwhile, put the tomatoes, chickpeas, chili flakes and curry paste in another pan and simmer gently for about 5 minutes.
- Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
- Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.
*I sliced 1 chicken fillet and fried it in olive oil with 2 teaspoons curry paste & 1 sliced onion before continuing on with the recipe.
Recipe from Good Food Magazine, October 2002
Images © Nirina Plunkett